Indonesian fish recipes
Spicy Indonesian Bawal Fish with Rujak Sauce: A Flavor Explosion!
Ikan Bawal Bumbu Rujak: A Flavorful Indonesian Delight
Embark on a culinary adventure with this exquisite recipe for Ikan Bawal Bumbu Rujak, a delightful dish that showcases the vibrant flavors of Indonesia. This dish features the succulent fish, Ikan Bawal, paired with a rich and spicy sauce that elevates its taste, making it perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan bawal (bawal fish) | 3 whole fish |
| Red chili (cabe merah) | To taste |
| Green chili (cabe hijau) | To taste |
| Bird’s eye chili (cabe rawit merah) | To taste |
| Shallots (bawang merah) | To taste |
| Garlic (bawang putih) | To taste |
| Turmeric (kunyit) | To taste |
| Ginger (jahe) | To taste |
| Coriander (ketumbar) | To taste |
| Lemongrass (batang serai) | 1 stalk |
| Galangal (laos) | A few slices |
| Bay leaves (daun salam) | 2 leaves |
| Salt (garam) | To taste |
| Brown sugar (gula jawa) | To taste |
| Flavor enhancer (penyedap rasa) | To taste |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by cleaning the Ikan Bawal thoroughly under cold running water to remove any impurities. Pat them dry with a paper towel. |
| 2 | Heat oil in a frying pan over medium heat. Once hot, carefully add the fish and fry until they turn golden brown, ensuring not to overcook or dry them out. Remove from heat and set aside. |
| 3 | In a mortar and pestle (or blender), combine the red chili, green chili, bird’s eye chili, shallots, garlic, turmeric, ginger, and coriander. Grind them into a smooth paste. |
| 4 | In the same pan used to fry the fish, add the lemongrass, galangal, and bay leaves. Sauté until fragrant, allowing the flavors to release. |
| 5 | Pour in enough water to create a sauce, adjusting to your preferred consistency. Taste the sauce and add salt, brown sugar, and flavor enhancer according to your liking. |
| 6 | Gently place the fried Ikan Bawal back into the pan, stirring to coat the fish evenly with the sauce. Simmer for a few minutes to allow the fish to absorb the flavors. |
| 7 | Finally, serve the Ikan Bawal Bumbu Rujak hot, garnished with kaffir lime leaves, alongside a steaming bowl of rice for a complete and satisfying meal. |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 600 mg |
| Sugar | 5 g |
Indulging in Ikan Bawal Bumbu Rujak not only tantalizes the taste buds but also offers a wonderful experience of Indonesian cuisine right at your dining table. Enjoy the harmony of flavors that dance together in this dish, and don’t forget to share with family and friends!
